Chef
Bill Briwa from The Culinary Institute of America shows us a delicious twist to
elevate an old classic. Instead of topping his French Onion soup with croutons
and melted cheese, he shows us how to top his bowl of soup with a Montasio
cheese soufflé. He uses Montasio, a Protected
Designation of Origin cheese that has been made since the 13th
century in Northern Italy.